TASTE

Name: TASTE
Address: 4860 NW 39 AVE STE C, GAINESVILLE, FL, 32606, US
Rating: 83.1

4860 NW 39 AVE STE C, GAINESVILLE, FL 32606

License #1102701

83.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TASTE in GAINESVILLE currently holds an InspectFL Health Score of 83.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 5, 2026. Across those visits, inspectors documented 35 total violations — 8 critical, 8 major, 19 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 5, 2026 shows 9 observation rows: 2 critical, 3 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 51F, shrimp 48F in flip-top make table cooler. Both items had been taken from the walk-in-cooler 3 hours earlier. Person in charge put bags of ice on items.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone in bowl used to serve food to customers. Cell phone removed.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wearing gloves pulled up back of pants and wipes hands on shirt, then handles cooking utensils, food dishes and Ready-To-Eat garnishes. Without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for dishmachine
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on the inside food contact surface of the ice bin in the kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for for employees.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. employee drink on prep table.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No food manager present during inspection and five employees working.

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice at sushi bar made on 8/26 and held in rice cooker overnight at 76F
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at sushi bar made on 8/26 and held in rice cooker overnight at 76F
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil stored with handle touching food ( Rice ). employee raised handle
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on flip-top make table cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys stored above prep table.
[51-18-6] No copy of latest inspection report available. Last inspection not available.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the ice machine.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Two Employees on cook line preparing food not wearing a hair restraint
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Seven employees working and no food manager present
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Two by Four wood against the wall a holding metal shelf in dishwash area not smooth and easily cleanable. Wood shelving next to reach in freezer in back room not smooth and cleanable.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Sauces made in house on 8/25 that are cooked cooked and frozen not date marked.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walls and ceiling next to cook line with accumulation of grease.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Two cooks on cookline wearing gloves, left cookline and went into the walk-in-cooler, returned and handled cooking utensils and the interior of clean dishes.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips available
[08B-42-4] Food stored outside. Food cans stored out side in locked fence caged area and not accessible during inspection
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0 ppm CL.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Gaskets on reach in freezers in back rom area torn
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (Tomato ) stored over ready-to-eat food ( prepared sauces ) in walk in cooler
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Individually wrapped in house beef stored over individually wrapped in house fish in reach in freezer.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured behind establishment
[16-46-4] Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
[14-01-5] Bowl or other container with no handle used to dispense food. Food dispensed ( rice, MSG, flour )with a bowl without a handle. Manager removed one bowl.
[08B-38-4] Food stored on floor. container of soy sauce stored on floor in kitchen
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty has been manager for two months with no food Manager cerificate.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table. Employee removed

Community reaction

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Community pulse